QUINCE JELLY.

1585. INGREDIENTS.—To every pint of juice allow 1 lb. of loaf sugar.

Mode.—Pare and slice the quinces, and put them into a preserving-pan with sufficient water to float them. Boil them until tender, and the fruit is reduced to a pulp; strain off the clear juice, and to each pint allow the above proportion of loaf sugar. Boil the juice and sugar together for about 3/4 hour; remove all the scum as it rises, and, when the jelly appears firm when a little is poured on a plate, it is done. The residue left on the sieve will answer to make a common marmalade, for immediate use, by boiling it with 1/2 lb. of common sugar to every lb. of pulp.

Time.—3 hours to boil the quinces in water; 3/4 hour to boil the jelly.

Average cost, from 8d. to 10d. per lb. pot.

Seasonable from August to October.